--- comments: true tags: - dessert - indian --- # :doughnut: Gulab Jambu ![Gulab Jambu](../assets/images/gulab-jambu.jpg){ loading=lazy } | :timer_clock: Total Time | |:-----------------------: | | 5.37 hours | ## :salt: Ingredients - :ear_of_rice: 0.5 cup [Bisquick][2] - :glass_of_milk: 1 cup dried milk powder - :butter: 2 Tbsp [ghee][1] - :glass_of_milk: 0.25 cup whole milk - :droplet: 1.5 cup water - :candy: 1 cup granulated sugar - :olive: 4 green cardamom pods - :tulip: 5 strands saffron - :lemon: 1 tsp lemon juice (optional) - :rose: 1 tsp rose water (optional) - :butter: 2 cups ghee or vegetable oil ## :cooking: Cookware - 1 baking sheet or large plate - 1 kitchen towel or plastic wrap - 1 small pot - 1 large saucepan - 1 slotted spoon - 1 plate ## :pencil: Instructions ### Step 1 Sift 1/2 cup Bisquick into a medium bowl. Add 1 cup dried milk powder and whisk until combined. Melt 2 tablespoons ghee in the microwave or on the stovetop. Pour into the [Bisquick][2] mixture and stir until the texture is crumbly and you can visibly see no more [ghee][1]. Add 1/4 cup whole milk and stir until a sticky and wet dough forms. ### Step 2 Scoop out 1 to 1 1/2 teaspoons of the dough and roll in between your hands or pinch and press together until smooth and oval in shape (or round if desired). Place on a baking sheet or large plate. Cover with a damp kitchen towel or plastic wrap to keep them from drying out. Repeat until all the dough is formed, placing them in a single layer. ### Step 3 Cover with a kitchen towel or damp cloth. Let sit for 15 minutes. Meanwhile, make the chasni. ### Step 4 Place 1 1/2 cups water, 1 cup granulated sugar in a small pot (about 3 quarts). Add 4 green cardamom pods and crumble in 5 saffron strands. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Continue boiling for 2 to 5 minutes. ### Step 5 Remove the pot from the heat. Add 1 teaspoon lemon juice (optional) and 1 teaspoon rose water (optional) if using. Cover to keep warm. ### Step 6 Heat enough ghee or vegetable oil in a large saucepan to go about 1/3 inch up the sides over medium heat. The oil is ready when you add a small piece of the dough and the ghee starts bubbling. ### Step 7 Fry the jambu in batches of 6 to 8: Slowly add one at a time to the hot oil. Fry, constantly moving them with a slotted spoon so they fry evenly, until deep golden brown, about 2 minutes. Using the slotted spoon, transfer onto a plate. ### Step 8 Remove and discard the cardamom from the chasmi. Transfer the jambus to the chasni and let sit for 4 to 5 hours at room temperature to soak. Eat as is, warm up again, or, do what we always did, which was to refrigerate them in an airtight container for a few hours and eat chilled. ## :link: Source - [1]: <../ingredients/butter/ghee.md> [2]: <../ingredients/bisquick.md>